Wednesday 18 September 2013

Food, Music, Food, Music, Food, Music... Ad Infinitum

Last week I cooked a version of my spiced chicken with dates and I included lamb for the first time. Slowly, but surely, I have been weaning my children on lamb meat. I love it myself. It's so tender and the way it sizzles on the pan is a joy to watch. That's why I am posting the recipe below tonight. This will be my next challenge. The recipe is by Angela Hartnett, who is the chef patron at Murano restaurant. The photograph was taken by Linda Nylind for The Guardian.

Lamb and aubergine with gremolata

8 lamb chops
2 cloves garlic, crushed
1 tbsp of chopped mint
1 tbsp of chopped flat-leaf parsley
Rind of 1 lemon
½ tsp English mustard
150ml olive oil
100g feta cheese, crumbled
1 small aubergine, sliced lengthways

Season the lamb chops, place them in a large tray under a hot grill, for three or four minutes on each side, making sure the fat renders down to become nice and crispy.

Meanwhile, mix the garlic, lemon rind, mint, parsley and mustard with about four tablespoons of oil.

Remove the lamb chops and rest them somewhere warm.

Add the rest of the oil to the grill pan. Season the aubergine and grill on medium for a few minutes either side until soft (if necessary, give them a couple of minutes in the oven at 180C).

Place the chops and aubergine on a serving dish, scatter the feta on the aubergine, then spoon the mint and parsley dressing over the whole dish

The music tonight is as crispy as and nice as those lamb chops. That's why I am opening with Bonobo's Cirrus, a funky, groovy number that'll have your head bobbing up and down. Enjoy.

I mentioned lamb's tender meat before and Edie Brickell And New Bohemions remind of my tender, younger years. Oh, those were the days!.1988, I was seventeen and listening to What I Am in parties in Havana. One for the oldies.

My next guests tonight have Eurovision Song Contest stamped all over their Chechen, Serbian, Bosnian and Herzegovinian foreheads. Yet, when I first heard this track I couldn't stop tapping my foot. In the same way that the combination of garlic, mint, parsley and mustard work wonder, so does DelaDap's Crazy Swing. C'mon, just get up and dance, you know you want to!

Introduced on this blog last weekend and brought back tonight to close this celebration of food and music. This song was also the closing number at the Rich Mix this summer gone when I first saw Katey Brooks. I love the way scenery, music and voice blend together to provide a magical moment. B****, Don't Kill My Vibe is a special melody to welcome autumn, one of my favourite seasons. Thanks.

Next Post: "Sunday Mornings: Coffee, Reflections and Music", to be published on Sunday 22nd September at 10am (GMT)


  1. That sounds and looks yummy. I love eggplant and Frank loves lamb. I might just have to bookmark this and try it sometime. It sounds like a winner.

  2. This recipe makes my mouth water! I'm going to print it out and make it next week --

  3. You know I just realized I've never eaten Cuban food! I need to rectify that soon. I do love lamb and I bet it was good!

  4. Chicken works for me, of those I've heard 3

  5. I am a vegetarian so this recipe (in its current form) is not for me. The flavour combination sounds great though. Thinking, thinking, thinking...

  6. I don't always like other peoples music choices but I loved yours. I'd like to see Bonobo's Cirrus on a big screen. It's a really amazing film, like collage come to life.
    I'm mostly vegetarian so the lamb passed me by though.... smiles.....

  7. Debe de estar muy bueno, tanto las berenjenas como el cordero son mis favoritos.
    Que tengas un feliz día.

  8. A great combo, lamb and eggplant!
    With that music, it's a party.

  9. edie brickell...been a while since i heard them...smiles....that meal sounds delicious as well man.

    hope your week is going well.

  10. I love the look of the aubergine half. I might have to make a veggie version of this meal :)

  11. Can't wait to share this blog post with my husband. I can feel an excellent dinner coming on. He's the chef in our family, you know.

  12. oh heck..that sounds..and looks delicious...

  13. garlic, lemon rind and mint. The addition of this itself makes it tasty.

  14. this looks so good we love lamb in our house

  15. Thanks for your comments. I might make this dish next week. I will let you know how I get on.

    Greetings from London.



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